Milk chocolate is solid chocolate made with milk in the form of milk powder, liquid milk, or condensed milk (invented by Henri Nestle in the 1800s) added. In the 1870s Swiss confectioner Daniel Peter had developed solid milk chocolate using condensed milk; hitherto it had only been available as a drink. The U.S. Government requires a 10% concentration of chocolate liquor; EU regulations specify a minimum of 25% cocoa solids. UK regulations on what may legally be called “chocolate” are more permissive than elsewhere in the European Union; an agreement was made in 2003 that what may be labelled “milk chocolate” in the UK must be called “family milk chocolate”, with fewer restrictions than “milk chocolate” elsewhere in the EU.